Punjabi Mooli Stuffed Paratha: You can’t resist having a go at these parathas even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked.
Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the Punjabi Mooli Stuffed Paratha is usually relished with a cup of curds and some pickle.
Preparation Time: Cooking Time: Total Time: Makes 4 parathas
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp carom seeds (ajwain)
salt to taste
For The Mooli Stuffing
1 1/2 cups grated radish (mooli)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp grated ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1 tbsp finely chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking
fresh curds (dahi)
For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the mooli stuffing
- Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.
- Squeeze out all the extra water by pressing the radish between your palms. Keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the ginger and radish and sauté on a medium flame for 30 seconds.
- Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.
- Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.
How to proceed
- Divide the mooli stuffing into 4 equal portions. Keep aside.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a 125 mm. (5″) diameter circle using a little whole wheat flour for rolling.
- Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
- Roll out again into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 3 more parathas.
- Serve hot with fresh curds and pickle.
|Value per paratha||% Daily Values|
|Vitamin A||137.7 mcg||3%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0 mg||0%|
|Vitamin B3 (Niacin)||1.1 mg||9%|
|Vitamin C||7.1 mg||18%|
|Folic Acid (Vitamin B9)||7.2 mcg||4%|